Cocoa is rich in nutrients, high in fat and rich in protein and carbohydrates.Cocoa powder also contains a certain amount of alkaloids, theobromine and caffeine, which have the function of dilating blood vessels and promoting blood circulation of the human body. Eating cocoa products is very beneficial to human health.
Natural cocoa powder is made from COCOA CAKE, COCOA BEANS, COCOA NIBS AND COCOA LIQUOR, can be used to made chocolate, bakery, beverages, cakes, compound chocolate coating and filling, dairy products, desserts, fillings, frosting, ice cream, instant drink, saucs, syrup and cream toopings.
Cocoa powder is divided into high fat, medium fat and low fat cocoa according to its lipid content.High fat cocoa powder containing 22%~ 24%;The fat content of middle fat cocoa is 10%~ 12%;Low fat cocoa powder contains less than 10% fat.
The natural cocoa powder has a PH value of 5.2~5.6 and has a strong natural cocoa aroma. Besides being used directly in chocolate and beverage production, cocoa powder can also be used in tobacco, medicine and other industries.
Wuxi hui DE food co., LTD. In the product details, cocoa cake pressure transmission seamlessly with flour, baking temperature of the strict process control are wuxi hui DE food co., LTD. The key to cocoa products are of good quality.These are irreplaceable links.
Particle size：200mu/over99%
Producing area：Wuxi
Specification：25KG/Carton| Sensory Index | |||
|---|---|---|---|
| Product code | Color | Soup Color | Flavor and taste |
| JH01 | Light brown |
Light brown |
Standard cocoa taste, non extra taste |
| Physical and chemical Index |
|
||||
|---|---|---|---|---|---|
| Product code |
PH |
Fat Content | Fineness |
Ash |
Moisture |
| JH01 |
6.2-6.8 |
10-12% | 99% Min. | 10% Max. | 5% Max. |
| Microbiology Index | ||||||||
|---|---|---|---|---|---|---|---|---|
| Product code | Total plate count (per gram) | Yeast count (per gram) | Mould count (per gram) | Coliform(per gram) | E-coli (per 0.5grams) | Salmonella (per 25 grams) | Staphylococcus (per gram) | Pathogenic Bacteria |
| JH01 | 5000 Max. | 30. Max | 30. Max | 30. Max | Negative | Negative | Negative | Negative |
| Nutrition Information | ||||||||
|---|---|---|---|---|---|---|---|---|
| Items | Energy | Protein | Fat | Saturated fatty acid | Trans fatty acid | Carbohydrate | Total dietary fiber | Sodium |
| g/Per 100g |
1385kj | 24.8g | 10.7g | 6.4g | 0g | 16.5g | 35.7g |
818mg |
| Allergen Information | ||||||||
|---|---|---|---|---|---|---|---|---|
|
Allergen/ Sensitivity |
Egg | Milk/Dairy | Wheat | Soy/Soybeans(not including refined oil) |
Crustacean Shellfish-Examples:Crab ,crayfish,lobster,shrimp |
Tree Nuts(not including refined oil) | Peanuts(not including refined oil) |
Fin Fish |
| Present(Y/N) |
N | N | N | N | N | N | N |
N |
| Packing, Shelf life and Storage | ||
|---|---|---|
| Standard Packing | Shelf Life | Storage condition |
| In kraft paper bag with inner polyethylene liner of 25kg(net) / bag nett weight; 25.25 Gross Weight |
2 Years in original package |
Temperature: max.25℃ Relative moisture: max:70% |
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